| Cuisine: Italian | Type: Main Course | Serves: A Bunch |
|
Source:
|
Safeway Select Magazine Jan/Feb 2002 |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
1 package (8oz) dried lasagna noodles 1 1/2 lbs. mild Italian sausage 2 onions (about 1 lb total), chopped -- divided for white sauce 4 cloves garlic, minced or pressed --divided for white sauce Tomato-Porcini Sauce: 1/2 cup (1/2oz) dried porcini mushrooms 1 cup finely chopped carrot 1 Tblsp dried basil 1/4 tsp. crushed red chili flakes 1 can (28oz) tomato puree 1/2 cup dry red wine Fontina Bechamel Sauce: 3 Tblsp butter or margarine 1/3 cup all-purpose flour 1/4 tsp. ground nutmeg 1 1/2 cups beef broth 1 cup milk 1/2 lb shredded fontina or mozzarella cheese, divided Topping: 6 Tblsp Parmesan cheese 2 Tblsp minced Parsley |
|
Instructions:
|
1. In a 5 to 6 quart saucepan, add noodles to 3 quarts boiling water. Cook until barely tender to the bite, about 10 minutes. Drain, immerse in cold water and drain when cool. Cover airtight. 2. Remove and discard sausage casings. In a nonstick pan over high heat, combine sausage, half the onion and garlic. With a spoon, break meat into small pieces and stir often until mixture is browned, 10 to 15 minutes. Drain off and discard excess fat from pan. 3. Meanwhile, combine dried porcini with 3/4 cup hot water in a small bowl. Let soak until soft, about 20 minutes. Squeeze poricni gently in water to release grit, then remove from bowl and squeeze out water. Chop porcinin, reserve soaking liquid. 4. Add carrots, basil and chili flakes to sausage mixture. Sitr often over high heat for 5 mintues. Add tomato puree, wine and rehydrated porcini. Carefully pour most of the porcini liquid into pan, discarding remainder with sediment. Simmer sauce, uncovered, over low heat until reduced to about 5 cups (about 20 minutes.) 5. Meanwhile, ina 5-6 quart pan over medium heat, add butter and remaining onion. Cook, stirring often, until onion is limp but not brown, 8 to 10 minutes. Add flour, nutmeg and stir until sizzling. Very slowly, whisk in broth and milk; whisk well to prevent lumps. Simmer over medium-high heat, stirring often, until sauce boils, then simmer 5 minutes longer. Stir in about 2/3 of the fontina and remove from heat. 6. In a lightly oiled 9x13 inch pan or casserole, layer 1/3 of the tomato sauce, half the noodles, half the bechamel and 1/3 the parmesan. Repeat layering, ending with tomato sauce. Cover with remaining fontina and parmesan. 7. Bake, uncovered, in a 375°F over until hot in center, 30 to 35 minutes. Let cool 5 to 10 minutes before serving. Sprinkle with parsley if desired. |
|
Related recipes:
|
None |
2002-10-01